Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, hoto flat noodles with hiyamugi noodles. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Hoto Flat Noodles with Hiyamugi Noodles is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Hoto Flat Noodles with Hiyamugi Noodles is something which I’ve loved my whole life.

Filled with starchy vegetables, meat, and flat noodles in miso-based dashi broth, this hearty noodle soup called Hoto is a popular regional food from Yamanashi prefecture in Japan. For the past several years, my family has visited Yamanashi prefecture a number of times. Cover and simmer the hoto noodles for the cooking time stated on the package.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have hoto flat noodles with hiyamugi noodles using 8 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Hoto Flat Noodles with Hiyamugi Noodles:

1. Take dried noodles Hiyamugi noodles or udon noodles
2. Get Kabocha squash
3. Prepare Pork
4. Take leaf Aburaage
5. Take leaves Shiitake mushrooms
6. Prepare Dashi stock (or combine 1 teaspoon of dashi stock powder with water)
7. Prepare Awase miso
8. Make ready as much (to taste) Shichimi spice

I like to serve them during the weekends when. Filled with starchy vegetables, meat, and flat noodles in miso-based dashi broth, this hearty noodle soup called Hoto is a popular regional food from Yamanashi prefecture in Japan. For the past several years, my family has visited Yamanashi prefecture a number of times. Hōtō (ほうとう) is a noodle soup and popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup.

Instructions to make Hoto Flat Noodles with Hiyamugi Noodles:

1. Cook the noodles, rinse well in running water, then drain well. Pour the dashi stock into a pot and add the pork, kabocha and shiitake mushroom to cook. Remove the harshness. Pour boiling water on the aburaage to drain excess oil. Cut and add to the pot. Add the noodles and dissolve in the miso.
2. Season with shichimi spice if needed and serve.

Though hōtō is commonly recognized as a variant of udon, locals do not consider it to be an udon dish because the dough is prepared in the style of dumplings rather than noodles. Momiji Tei is a homely Japanese restaurant along Lake Kawaguchi that serves Hoto Noodles, a specialty noodles dish of the local Yamanashi prefecture. "Hoto Noodles" consists of flat noodles and vegetables simmered in a miso based broth. There are many Hoto variations in the region, but Momiji Tei stands out by using homemade miso broth that has been aged for two years. At restaurants, hoto is often served in an individual-sized iron pot similar to "Nabeyaki-udon" (pot grilled noodles) and therefore, people from outside of Yamanashi tend to think that hoto is "a kind of udon noodle" or "hot pot dish." Hoto Noodles are the Perfect Food for Any Season. Does all this talk about food make you hungry?

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